This Italian-style dish is so yummy! It's tangy, creamy and full of flavor, plus it's nutritionist-approved!
Tomatoes are a great fruit (yes, a fruit) that’s full of nutrients! Tomatoes are full of antioxidants, specifically Lycopene which can reduce the risk for stroke and prostate cancer. They have tons of fiber, which is important for maintaining a healthy digestive system. They're also packed with vitamins A, C, E and K, as well as potassium, amongst other minerals. Tomatoes are great for heart health, as they protect vascular cells from oxidation. They can also preserve eye health, and ease menopausal symptoms including anxiety and increased heart rate.
This dish has a good amount of olive oil in it, which has a number of health benefits. It can manage type 2 diabetes and inflammation, has tons of antioxidants and can improve heart health. It also reduces the risk of Alzheimer's and cancer.
We know that eggs are a great source of protein, but did you know they have other health benefits? Eggs are a great source of choline, which we need to build cell wall membranes and aids with brain signalling and storing memories. Choline is also great for lowering the risk to heart disease and chronic inflammation. It's also great for pregnant women, as it can prevent certain birth defects and helps with baby's brain development. Eggs also have tons of vitamin A, K, E, D, B2, B5, B6 and B12! They also have lots of minerals like potassium, calcium, folate, selenium, phosphorus and zinc. Eggs are also a good source of healthy fats!
Eggs in purgatory
Prep: 5 mins
Cooking: 15 mins
Total: 20 mins
10 oz cherry tomatoes
3 tbsp olive oil
3 cloves garlic, sliced
2 tsp Italian oregano
1/2 tsp crushed red pepper flakes
Salt & pepper
In a large skillet, heat the olive oil on medium high
Add in sliced garlic and cook for 2 minutes, until golden around the edges.
Add in red pepper flakes, oregano, salt & pepper, then add the tomatoes.
Reduce heat to medium, cover and let cook for 7-10 mins, stirring occasionally and smashing tomatoes.
Crack eggs into a bowl one at a time, sliding onto sauce. Sprinkle each egg with some salt & pepper.
Reduce to low and cover again and let cook for 4-6 minutes, or until whites are set and yolks are runny.
Serve with fresh thyme & crusty bread!